Peach tart with honey and thyme
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 69, total fat 3 G., saturated fats 2 G., proteins 2 G., carbohydrates 8 G., fiber 1 G., cholesterol 8 mg, sodium 21 mg, sugar 6 G.
Calories 69, total fat 3 G., saturated fats 2 G., proteins 2 G., carbohydrates 8 G., fiber 1 G., cholesterol 8 mg, sodium 21 mg, sugar 6 G.
This lovely summer tart is easy to make with store-bought frozen puff pastry and ripe, fresh peaches. Thyme adds a herbal note, and a dollop of fresh ricotta cheese on top makes a pleasant alternative to ice cream or whipped cream (though those are delicious too!). If you have time, try combining the peaches and honey with a pinch of ground cinnamon or cardamom.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 sheet frozen puff pastry, thaw according to package directions
- 340 g ripe, but not too soft peaches (about 2 pcs.)
- 1 tbsp honey + extra for drizzling
- 1 tsp fresh thyme leaves, chopped
- 0.5 cup fresh ricotta
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Recipes with similar ingredients: peaches, puff pastry, ricotta cheese, thyme, honey
Cooking the dish according to the recipe:
- Position a rack in the lower third of the oven. Preheat the oven to 220°C.
- Place the puff pastry between two sheets of parchment paper and roll it out slightly to form a 22 x 30 cm rectangle. Remove the top sheet of parchment paper. Using the tip of a sharp knife, carefully score the pastry, without cutting all the way through, 2.5 cm from the edges all the way around. Transfer the pastry to a baking sheet and refrigerate while you prepare the peaches.
- Slice the peaches into 2.5 cm thick slices. Mix them with 1 tablespoon of honey. Remove the dough from the freezer, sprinkle with thyme, and arrange the peaches on top, spreading them in a single layer, without going beyond the marked line.
- Bake the tart until dark golden brown and the peaches are tender, about 25 minutes. Remove from the oven and transfer to a wire rack to cool slightly before serving. Cut into squares, top each with a dollop of ricotta, and drizzle with a little honey.
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